Spicy Peruvian Aji Verde Chicken Bowls
Note: Blender required
- Eggs
The star of this colorful dish is creamy, herbaceous ají verde sauce, a bright Peruvian sauce made with cilantro, garlic, and lime juice puréed in the blender. You’ll spoon over juicy roasted chicken cutlets atop roasted sweet potatoes and refried black beans. A squeeze of lime and sprinkle of chili flakes deliver a final kick of tang and heat.
Ingredients
2 unit
Sweet Potatoes
2 unit
Scallions
1 unit
Lime
1 unit
Tomato
10 ounce
Chicken Cutlets
1 unit
Black Beans
1 unit
Veggie Stock Concentrate
½ ounce
Cilantro
4 tablespoon
Mayonnaise
(Contains: Eggs)
1 teaspoon
Garlic Powder
1 teaspoon
Chili Flakes
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
1 tablespoon
Olive Oil
½ teaspoon
Sugar
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Dice sweet potatoes into 1⁄2-inch pieces. Trim and cut scallions into 1-inch pieces. Zest and quarter lime (for 4, zest one lime and quarter both). Dice tomato into 1⁄4-inch pieces. • Toss sweet potatoes on one side of a baking sheet with a drizzle of oil, salt, and pepper (for 4, spread sweet potatoes out across entire sheet). Roast on top rack for 10 minutes (you’ll add more to the sheet then).
• Pat chicken* dry with paper towels and season all over with salt and pepper. • Once sweet potatoes have roasted for 10 minutes, remove sheet from oven. Carefully place chicken on empty side of sheet. (For 4 servings, leave sweet potatoes roasting; add chicken to a second baking sheet and roast on middle rack.) • Return to top rack and roast until sweet potatoes are tender and chicken is cooked through, 15-20 minutes.
• Meanwhile, in a medium pot, combine beans and their liquid, stock concentrate, 1⁄4 tsp salt, and pepper. Cook over medium-low heat, stirring occasionally, until thickened, 10-15 minutes. Turn off heat. • Mash about half the beans with a potato masher or fork. Keep covered off heat until ready to serve.
• To a blender (or food processor), add cilantro (stems and leaves), scallions, juice from two lime wedges, mayonnaise, garlic powder, 1 TBSP olive oil, 1 TBSP water, 1⁄2 tsp sugar, 1⁄4 tsp chili flakes, and 1⁄4 tsp salt. (For 4 servings, use juice from four lime wedges, 2 TBSP olive oil, 2 TBSP water, 1 tsp sugar, 1⁄2 tsp chili flakes, and 1⁄2 tsp salt.) • Blend, scraping down the sides as needed, until mixture is smooth and no large pieces remain, 60-90 seconds.
• Once chicken and sweet potatoes are done, remove sheet from oven. Transfer chicken to a cutting board. • Sprinkle lime zest over sweet potatoes and carefully toss to combine.
• Thinly slice chicken crosswise. • Divide beans and sweet potatoes between bowls in separate sections. Top with chicken and as much aji verde as you like. • Garnish with tomato and sprinkle with remaining chili flakes to taste. Serve with a squeeze of lime juice and any remaining aji verde on the side.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the aji verde sauce, calling it "amazing" and "delicious" – it really elevated the dish 🍲.
- Ease of prep: Some found it a bit labor-intensive, but most agreed it was worth the effort for the delicious result.
- Suggestions: Consider seasoning the chicken more; many found it bland with just salt and pepper.
- Leftovers: Several mentioned it reheated well, with some even using extra sauce as a dip or spread later.
- Portions: Some wished for more sweet potatoes or suggested adding rice to make it more filling.
Reviews from our home cooks
So so so good. I've made this dish from scratch before, and this aji verde is so so good and quick enough to beat the roasted peppers, garlic, etc every time. Chicken was my least favorite part - should've been pan seared I think. Beans - great. Sweet potatoes - great. Tomato garnish - great. Great dish.
These were delicious! I loved to see the high fiber content, too! The flavors worked great together, and the aji Verde inspired sauce was much better than expected. I would have liked to see it with aji Verde peppers instead of chili flakes, but I understand that would be hard to manage. The only thing I didn't love was the tomato garnish. Out of season plum tomatoes lack any real flavor
Loved the Aji Verde sauce, definitely didn't mind bringing out the blender. Might make the sauce again in the future! Only complaint is the chicken cutlets were very small and it felt like we had a lot more beans and sweet potatoes than protein.
DELICIOUS. The saltiness of the beans, subtle sweetness of the sweet potato, and spiciness of the aji verde sauce MADE THIS DISH. Loved it and wanted more after I devoured the bowl.
Ají verde was surprisingly easy to make and tastes delicious! I like the combination of the sauce with the chicken, beans and sweet potatoes. I think it would be good with cilantro rice instead of the sweet potatoes as well. I will definitely be making this again and I hope it becomes a regular dish with HelloFresh!
The meal was easy to prepare, healthy and delicious. The blender sauce (so easy!) really made this meal. I plan to make this sauce again and spoon it over EVERYTHING. There's nothing ordinary about this chicken bowl. So happy I ordered this meal.
LOVED THIS ONE. The Aji Verde sauce was incredible---I did add a little greek yogurt to mine to thicken it up a bit and add some protein as it was a little watery. I also loved the beans & potatoes as a base vs. rice, it was super interesting and I definitely want to make it again.
Was just in Peru a few weeks ago and this took me back! Delicious combination of flavors and I loved how easy the sauce was to make with my blender. Also never cooked beans like that before but I definitely will be doing it again!
This recipe would have been 2 stars if I hadn't looked up traditional Peruvian spices and added my own oregano, garlic powder, and cumin to the chicken, along with more garlic to the beans. The sauce was amazing, but i think all of the resources in this recipe went to the sauce, and the meal would've been very bland had I not added my own spices.
The recipe is great, but it doesn't even come close to being a Peruvian-style dish. I understand that the Peruvian influence comes from the "aji verde," but that's not even a Peruvian aji. It's all good, just do a bit more research on our dishes, spices, and ingredients before labeling something as "Peruvian" or any other nationality.
